MILD CURRY SPICE MIXES

KORMA- is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh.

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.

BHUNAis technically an Indian cooking technique in which spices are fried in very hot oil, often until they have formed a paste. For many people, however, the term bhuna is used to refer to a curry dish which has been prepared using these fried spices.

This type of curry usually consists of meat, vegetables, or a combination of the two, cooked and served in a thick, spiced sauce.

ALLERGEN INFORMATION

My Spices are sourced from Suppliers that now declare that they are packed in a Plant that handles Peanuts Tree Nuts Sesame Seeds Gluten Wheat Soya Milk Mustard & Sulphur Dioxide and as a consequence may contain traces.